- 4 skinless chicken thighs, bone in
- 1 tbsp peanut oil
- 2 shallots (about 140g), peeled and finely sliced
- 2cm piece of ginger, peeled and finely sliced
- 2 garlic cloves, peeled and finely sliced
- 1 tbsp sesame oil
- 1 star anise
- ½ bunch coriander, leaves picked
- ½ bunch mint, leaves picked
- 100g baby spinach leaves
- 100g tofu, chopped into 1cm cubes
- 4 spring onions, trimmed and finely sliced
- ½ red chilli, finely sliced
- 100g fine rice noodles
- 2 tbsp reduced-salt soy sauce
- 4 seaweed nori sheets, roughly chopped
- 1 lime, halved
1. Start preparing your soup the night before. Remove the meat from the chicken thighs, reserving the bones, and slice it into nice thin strips. Place a large saucepan over a medium–low heat and pour in a good glug of peanut oil.
2. Fry the shallots, ginger and garlic for 5 minutes, until soft, then add the chicken and sesame oil and fry for a few minutes more.
3. Add the chicken bones and star anise and cover with 700ml of water. Gently bring to the boil, then reduce the heat to low and cover the pan with a lid. Simmer for 35–40 minutes, until the chicken is tender. Allow to cool completely, then leave overnight in the fridge – you should end up with a lovely jellied chicken-thigh broth.
4. The next morning, reheat your broth in a large pan set over a high heat until boiling. Boil the kettle and fill two wide-necked flasks so they heat up for a few minutes.
5. In a bowl, combine the herbs, spinach leaves and tofu, then divide them between two containers with lids (one for each portion), followed by the spring onions and chilli, finally packing the rice noodles on top.
6. Season the hot chicken stock with the soy sauce and pepper to taste. Empty the flasks of boiled water and fill them with the chicken and stock. Screw on the lids tightly and they’re ready to take away.
7. When you’re ready to eat your broth, drop the noodles straight into the flasks and leave them in there for 8 minutes. Pour the noodle broth into two deep bowls and finish by tipping a container of chopped veg and tofu into each, along with some of the chopped nori. Squeeze a lime half over each and tuck in!
See the full recipe here.